Lotus seeds curry or Phool Makhana Curry - After trying out the Roasted lotus seeds I have nearly half the packet of phool makhana remaining and wondering what to do with it. While searching the net, I got this recipe. I started trying this Phool makhana curry with a doubt how it would taste. But to my surprise, it tastes really delicious and all my family members loved it. Adding the cashews, makes it even more delicious. With the remaining lotus seeds, prepared the Phool makhana kheer. Will post that too soon.
You can view some curry recipes
Lima Beans Curry
Mushroom Pepper Curry
Babycorn Mushroom Masala
Soya balls Gravy
Recipe source : Holy Vegan
Lotus seeds - 2 cups
Tomato - 2 (medium sized)
Onion - 1 big
Ginger garlic paste - 1 tbsp
Cashews - 1/2 cup
Green Peas - 1/2 cup ( I used frozen )
Kasoori methi - 2 tsp (soaked in hot water)
Chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Garam masala - 1 tsp
Turmeric powder - 1/4 tsp
Water - 3 cups + 1/2 cup (3 cups water can be adjusted according to the gravy thickness)
Oil - 3 tsp
Salt - as per taste
Lemon Juice / Rice vinegar - 2 tsp (optional, if you like little tangy taste, add it)
Coriander leaves - for garnishing (optional)
Cream - for garnishing (optional)
1. Take the lotus seeds and dry fry it until crisp. Keep it aside.
2. Wash and soak the cashews in hot water for 15 to 20 min.
4. In a wok/kadai, add oil and when it is hot, add the onion. Fry them, till it is translucent. Add the tomatoes and ginger garlic paste and saute well, till the tomatoes becomes soft and the raw smell of ginger garlic goes off.
10. Garnish with coriander leaves and Serve the gravy with roti or nan.
1. Instead of tomatoes, you can use tomato puree also.
2. Instead of cashew paste, you can add the coconut milk, but the taste would be different.
3. I used frozen green peas and it cooked fast. If you are using normal peas, it might take some more time to cook.